MAPLE SYRUP PECAN PIE... - Country Boy Cooking with Marshall

😍🥧 This Browned Butter Maple Pecan Pie is made without corn syrup and has the perfect balance of sweet and salty flavors. Truly the best pecan pie I’ve ever had! This recipe is sure to be a hit on your Thanksgiving dessert table. RECIPE: https://handletheheat.com/browned-butter-maple-pecan-pie/ | Handle the Heat

🥧 Maple Pecan Pie — cozy, buttery perfection 🥧 If you love pecan pie but want something a little richer, deeper, and extra cozy, this maple syrup version is it. The maple flavor adds such a warm, caramelized twist — it honestly tastes like fall in a bite 🍁 ✨ Here’s what you’ll need: For the crust: • 1 ½ cups all-purpose flour • ½ teaspoon salt • 1 tablespoon sugar • ½ cup unsalted butter (cold, cubed) • 4 tablespoons ice water (add more if needed) For the filling: • 6 tablespoons unsalted but

1914 Pecan Pie (No Corn Syrup) Old-fashioned pecan pie the way home cooks made it in the 1910s, sweetened with brown sugar and cane or maple syrup for deep, caramel notes and a custardy set. Ingredients (9-inch pie): 1 single pie crust, unbaked (homemade or store-bought) 1½ cups pecan halves (lightly toasted, optional) 1 cup packed dark brown sugar ¾ cup pure cane syrup or maple syrup or golden syrup 4 tbsp (56 g) unsalted butter, melted and cooled 3 large eggs, at room temperature 1 tsp vanilla